Arugula Pistachio Pesto!

December 17th, 2013

Some nights inspiration hits and dinner just comes together… with some leftover pistachios from a recent baking project and some arugula… I made some really good Arugula Pistachio Pesto!

I’ve been trying to be healthy so I mixed it with half pasta and half peas… delicious!

Arugula-Pistachio Pesto

4 ounces Arugula
1/4 cup Pistachios
2 tbsp dried Basil
3 garlic cloves
1 tablespoon olive oil (or just to keep it together)
salt and pepper to taste

Mix is all together in the food processor and then enjoy with your favorite pasta.

I’m Back!

April 18th, 2013

Hello! Is anyone still out there? I know it has been a long long time… Well, the cliff notes of the last year or so: I became an official attorney! I have been working hard to develop a practice and have had a great time doing it…

But I think it is time to get back into cooking and, more importantly, posting…

Tonight I made this lovely linguine with mushrooms and scallops… I really wanted scallops today… this is what I created…

Ginny’s Throw it Together Scallops and Mushrooms with Linguine

1 container of bella mushrooms, sliced
1 shallot, chopped
2 garlic cloves, chopped
1 tablespoon of olive oil
a splash of lemon juice (about 1 teaspoon)
a heavier splash of white wine (about 1 tablespoon)
salt and pepper
2 tablespoons butter
4 large scallops
linguine, cooked until al dente

1. Heat the olive oil in the frying pan over low heat. Add shallots and garlic to the frying pan. Cook until translucent.
2. Add the mushrooms and continue cooking until cooked through.
3. Throw in the lemon juice and white wine. Cook until liquid as evaporated. Season with salt and pepper.
4. Mix the mushrooms and linguine in a bowl. In the same pan, heat butter over medium high heat until smoking. Season the scallops with salt and pepper.
5. When the pan is ready, add the scallops to the pan. Cook each side for about 1 1/2 to 2 minutes.
6. Serve the scallops with the linguine and sprinkle with some grated romano cheese. Enjoy!

Cooking to Combat Cancer…

May 13th, 2010

Blog events are not exactly what they used to be… with the increase of facebook/twitter participation bloggers do not need to use events as much to get involved in the foodie world. Also with the Daring Bakers and Tuesdays with Dorie, how do people find the time to bake/cook so many different things?

However, I really enjoy them because 1. I’m always up for a new challenge. 2. I like discovering new blogs that I wouldn’t have found in another way.  3. I like it when the events have a purpose.

Chris of Mele Cotte invented this event that encourages healthy eating to fight cancer.  After looking over a couple lists of healthy cancer fighting foods…I realized that a recent dish I made fit perfectly with this event… Spiced Chicken on Melting Onions… it has garlic, onions and tumeric… I paired it with some whole wheat orzo (another food on the list)… it was delicious!

The recipe came from Crazy Water Pickled Lemons that I have had for years.  It was one of those cookbooks that I bought on a whim because it sounded cool.  It is a gorgeous cookbook of Middle Eastern, North African and Mediterranean food.  I love just looking through it and was happy to finally make something from it… next perhaps those chocolate dipped figs…

piced Chicken on Melting Onions
(adapted from Crazy Water Pickled Lemons)

4 chicken breasts
2 tbsp olive oil
3 onions, halved and sliced into half-moons
1/2 tsp ground tumeric
1 cup chicken stock or water (I used water and it was great!)
1/2 tsp. saffron threads
3 oz. green olives

6 garlic cloves, crushed
1 tsp ground ginger
1/2 tsp each of ground cumin, paprika and cayenne pepper
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper

1. For the marinade, mix together all the ingredients. Rub it all over the chicken and cover with the rest of the marinade. Marinate for a least 3 hours or overnight, turning the chicken occasionally.

2. heat the olive oil in the bottom of a shallow, ovenproof pan. Add the chicken and quickly cook the outside until nice and golden. Put the chicken aside.

3. In the same pan, start to cook the onions. When they are softening and beginning to turn translucent, add the turmeric and continue to cook, stirring, for another minute. bring the stock or water to a boil and dissolve the saffron in it. Add this to the pan, along with the chicken pieces and any juices that have come out of them.

4. Cook in an oven, preheated to 350F, for 30 minutes. Add the olives to the pan about 15 minutes before the end of the cooking time. Scatter with parsley or cilantro to serve.